Line the bottom of a 7 or 8 inch square pan with parchment paper, leaving some overhang for easy removal later. (Your brownies will be thicker with a 7 inch pan and a little thinner with an 8 inch pan.)

Blend cottage cheese in a blender until completely smooth, stopping to scrape the sides as needed to help the blender blend.

Add chocolate chips to a large microwave safe bowl. Microwave in 30-second intervals, stirring in between with a silicone spatula, until the chocolate is completely melted and smooth. Alternatively, you could do this over low heat in a double boiler on the stove.

Add the cottage cheese to the bowl of melted chocolate. Make sure your cottage cheese is room temperature, otherwise it will cause the chocolate to seize. Mix until the cottage cheese is fully incorporated and you have a uniform chocolate batter. The batter will be thick, like a pudding consistency.

Transfer the batter into the prepared baking pan and smooth the top with an offset spatula.

Put in the fridge to set (about 2-3 hours or overnight). When brownies are set, they will feel mostly firm on the surface but have a little give. Once brownies are set, remove them from the pan. Slice brownies with a large sharp knife, wiping the blade in between, for clean cuts. I recommend cutting the brownies into small servings, about 12-16, because they are very rich. You can also decorate the brownies with frosting before cutting and serving. Store any leftover brownies in an airtight container in the fridge or freezer.